Hula is the language of the heart and therefore the
heartbeat of the Hawaiian people.
~ David (Kâwika) La`amea
Kalâkaua, King of Hawai`i, 1874 to 1891
O ka makapo wale no ka mea hapapa i ka pouli.
(Only the blind gropes in the darkness.)
If you have no
direction in life, you’ll get nowhere or another way to put it is, If you’re
going nowhere, you’re guaranteed to get there.
If it’s Christmas that means my favorite appetizer popping with seasonal colors red, white, and green. I keep it cool for self-serving, place bowl into a larger bowl with ice or if you have one of those hot/cold carry casserole dishes, use the frozen ice packet as instructed.
My rather simple recipe from an old Edition of A Taste of Aloha, a Junior League cookbook, doesn’t contain some of the added touches that I’ve seen around while comparing recipes. I wanted to add a little something extra and in the end decided not to as the salmon is perfectly salted, sweet tomatoes and chopped sweet onions, chopped jalapeno is the norm, but I have to serve this to several people who might not appreciate any amount of heat so I’ll stash some and put a little heat for myself. At serving time I might give it a little hint of lime juice and that is about it for this batch of Lomi Lomi. Serve with washed and dried Boston or Bibb lettuce cups.
Making your own salted salmon is rather easy and if you are lucky enough to have some Hawaiian salt, great if not Kosher will be fine. I had some Hawaiian pink salt and the rest is kosher salt. Don’t be deceived by all that white stuff in the background it was a white dish, not salt….
A very nice thick piece of boneless skinless salmon, just over a pound, salted on both sides and gently pressed in and allowed to sit at least for 24 hours, refrigerated. It will release most if not all of the liquid, drain, rinse several times and pat dry, taste for saltiness and if you find it too salty; simply soak in cold water for a few hours changing the water 2-3 times. It will mellow out nicely as did mine for just a1-1/2 hours soaking time.
Next, dry and cube or tear the salmon into shreds, add to bowl along with about 1 pound sweet cherry tomatoes, quartered, a bunch of green onions, finely chopped, and one Maui or sweet onion, finely chopped. If you want a little heat, finely chop a seeded jalapeno pepper and add to the mix. A little freshly ground pepper and you can toss it all using your impeccably clean hands, refrigerate until thoroughly chilled.